Add the butter and oil to a heavy bottomed pan over a medium heat.

When melted add roughly halved tomatoes and roughly diced onion.

Stir and fry off for about 5 mins. Then add the water and gravy granules and bring to the boil. Simmer for 30 mins with the lid on.

Blitz with a blender, taking care not to splash yourself with the soup as it can stain clothes.

Serve with a small swirl of cream on top. Its such a velvety texture and is made more fancy if you sprinkle the top with grated cheese. I dip in thick chunks of crusty tiger bread.